vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Butter
From The Institute cook book, 1913
Serves 7
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
608Calories
2 gProtein
155 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories608 kcal
Protein2.4 g
Carbohydrates155 g
Fiber3.9 g
Sugars151 g
Total Fat1.1 g
Sodium35 mg
Potassium319 mg
Calcium12 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus57 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C11 mg
Vitamin A62 mcg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Water229 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 142. The excerpt below is the record exactly as published.
PEACH BUTTER 4 pounds peaches 2 poimds sugar
Cook this with the app: pantry check, scaling, and the assistant.